Crispy Tofu & Potato Roast

Apr 1, 2020 | Main Meals

Tofu is a great staple to have on hand, it keeps in the fridge for quite some time and is an excellent source of satisfying plant-based protein. You’ll love it paired with these tender potatoes for a cozy and filing meal! 

Potatoes are a must in the pantry, they are so versatile and nutritious! Don’t forget to pick them up on your next grocery run! 

Here are a few tips from PotatoGoodness.com on How to Store Potatoes

  • Do not refrigerate or freeze fresh potatoes before cooking.

  • Store potatoes in a cool, dark, well ventilated place, avoiding high temperatures such as below sinks or next to appliances.

  • Be sure air can reach your potatoes. Either store loose or in plastic or paper bags with holes.

  • Don’t wash potatoes before storing as dampness will lead to early spoilage.

  • Check potatoes regularly and remove any that show signs of spoilage as this will spread to the others.

Tofu & Potato Roast 

Prep: 30 minutes 

Makes: 2 Servings 

Ingredients: 

  • 10 ounces fingerling or small round potatoes, cut in half 

  • Olive oil  

  • Salt & pepper 

  • 6 garlic gloves, sliced thin 

  • Handful parsley, chopped 

  • 2 cups frozen leafy greens (broccoli rabe, collard greens, spinach or kale), thawed 

  • 1 lemon, zested 

For the tofu: 

  • 1 (16 ounce) container Extra Firm Tofu, cut into 1-inch cubes 

  • 1 tsp course sea salt 

  • ¼ tsp black pepper 

  • ½ tsp garlic powder 

  • ½ tsp paprika 

Directions: 

  1. Preheat oven to 450 degrees F. 

  2. Add potatoes to large pot with water. Bring to a boil and cook for ~10 minutes. Drain. 

  3. Add potatoes to large cookie sheet, season with drizzle of olive oil, salt, pepper, fresh garlic, chopped parsley. Roast for 10 minutes, add leafy greens and cook for 5 more minutes. 

  4. Meanwhile, toss cubed tofu with seasonings (sea salt through paprika).

  5. Heat a skillet over high heat. Spray with cooking spray, add tofu in a single layer; don’t disturb in order to allow crust to form (about 4 minutes). Toss to crisp other sides, total time ~7 minutes. 

  6. Remove potatoes from oven, plate and add zested lemon and squeeze of lemon juice over potatoes and greens. Add cooked tofu and serve.  

Nutrition information: 

406 Calories; 42g Carbohydrate; 14g total fat; 29g Protein; 1,228mg Sodium; 8g Fiber 

 

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